Method of preparing smoked joint meats



Patented Jul 31, 1928.

UNITED STATES PAT N OFF-ICE,

ARTHUR w. oUsHMA oE WINNETKA, ILLINOIS, AssrGNoETo ALLIED PACKERS, mo,

OF CHICAGO, ILLINOIS, A CORPORATION or DELAWARE.

METHOD OF PREPARING SMOKED JOINT MEATS.

No Drawing.

The present invention has to do with the smoking of hams, shoulders, andother joint meats, and is particlarly concerned with the effect of thesmoking operation on the appearance and flavor of the same.

The ordinary method of curing a ham consists in first pickling the hamand then hanging it uncovered in a smoke house where it is subjected tosmoke and heat for the necessary length of time. As a result of suchtreatment, the ham is properly cured, but is left in a rather unsightlycondition owing to the presence of fissures formed in and about the buttof the same by the action of the smoke and heat.

A method of curing which leaves the ham in much better condition isknown as the stockinet process and is covered in Patent No. 1,122,715.In practicing that method, the ham after being pickled, is placed in ajacket of elastic material, and is smoked while suspended in the jacket.The method is quite efficacious in rounding up thebutt and preventingthe formation of fissures in the same, but the jacket interferes to acertain extent with the action of the smoke, and receives part of thepreservative coating which would be more effective if deposited by thesmoke on the surface of the ham.

The object of the invention is to provide an improved method ofpreparing smoked hams which is simple and inexpensive to practice, whichpermits the smoke to come into direct contact with the ham, which roundsup the butt, and which leaves the ham in a jacket which is clean and maybe either removed and reused or elsevretained as a covering for the hamwhen sold.

The method of the invention consists in pickling and smoking the ham inthe ordinary way, then encasing the ham, while still hot and plastic asa result of the smoking operation, in a jacket of either elastic ornon-elastic material, and then suspending the ham in the jacket andpermitting it to cool and harden under the shaping pressure exertedthereagainst by the jacket;

A ham which has been treated in accordance with the invention has notonly the well-shaped appearance of a ham prepared under the stockinetprocess, but also a deeper and richer color, and is morethor-Application filed June 30, 1926. Serial No. 119,754.

oughly covered by the preservative coating produced thereon by thesmoke. Furthermore, the jacket used on the ham during the shaping of thesame following the smoking operation is not soiled by the smoke, and maybe removed, easily Washed, and reused on another ham, or else may beretained on the ham as a covering for the same when sold. If the jacketis to be left on the ham when sold and it is desired that the jackethave a smoked color, the ham, after undergoing the treatment of theinvention, may be resmoked for a short time with the acket on.

The method of the invention is not restricted in its application tojoint meats with the bone therein, or even to joint meats with orwithout the bone, as it may also be used to advantage with other meatssuch as boneless cuts.

, I claimt 1. A method of preparing smoked meats, which consists insmoking the meat While uncovered, then encasing the meat while still hotand'plastic as a result of the smoking operation in a jacket of flexiblematerial, and then suspending the meat in the jacketand permitting it tocool and harden under the shaping pressure exerted thereagainst by thejacket.

2. A method of preparing smoked joint meats, which consists in smokingthe joint while uncovered, then encasing the joint while still hot andplastic as a result of the smoking operation in a jacket of flexiblematerial, and then suspending the joint in the jacket and permitting itto cool and harden under the shaping'pressure exerted thereagainst bythe jacket.

3. A method of preparing hams with or without the bone therein, whichconsists in first pickling the ham, then smoking the ham whileuncovered, then encasing the ham while still hot and plastic as a resultof the smoking operation in a jacket of flexible material, and thensuspending the ham in the jacket and permitting it to cool and hardenunder the shaping pressure exerted thereagainst by the jacket.

4. A method of preparing whole hams, which consists in first picklingthe ham, then smoking the ham while uncovered, then encasing the hamwhile still hot and plastic sure exerted thereagainst by the jacket.

5. A method of preparing Whole ha-ms,

which consists in first pickling'the ham, then smoking the hainwhileuncovered, then encasing the ham While still hot and plastic as a result0f the smoking operation in a jacket of flexible material, then againsm0k- .ing the ham with the jacket on, and then permitting the ham tocool and harden in the jacket under the shaping pressure exerted by thejacket on the ham.

In testimony whereof, I have hereunto subscribed my name. ARTHUR WV.CUSHMAN.

